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A super-healthy recipe for vegetarians and those who feel like giving up meat for a day. My husband came up with this last night and it was delicious. Quinoa is a pseudo-cereal, not a grain. It’s easy to prepare, has a light fluffy texture when cooked, and its mild, slightly nutty flavour makes it a good alternative to rice or couscous. This was the first time we’ve had it, and we were pleasantly surprised.
Roast Vegetables:
- 1 small fennel bulb, sliced lengthways
- 1 large courgette, cut into chunks
- 4 large vine tomatoes, whole
- 4 - 8 mushrooms, whole (depending on the size)
- 1 large onion (red or white), cut into eighths
- 4 - 6 cloves of garlic (peeled but whole)
- 2 - 3 fresh bay leaves
- handful of black or green olives (as many or as little as you like)
What to do next:
You can substitute or add vegetables such as cauliflower florets, broccoli florets or celery. Once you’ve prepared the vegetables as above, spread them out in a roasting tray, add sea salt and black pepper to taste, drizzle with olive oil and place in a pre-heated oven at the highest setting for 25-30 minutes.
Quinoa - add 100 to 150 grammes to a small saucepan and add 3 times the volume of cold water. Bring to the boil and simmer for 14-18 minutes, adding more water if necessary. The quinoa is cooked when the germ separates from the seed (the germ is a little curly thing). For further flavour to what can be a bland accompaniment, an organic low sodium vegetable stock cube (by Kallo) was added to the water at the start. Alternatively, you could add celery or bay leaves or any other stock flavouring.
Serve the vegetables and quinoa side by side with wild rocket tossed in olive oil, white wine vinegar and salt and pepper.
